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Roasted Butternut Squash Soup

A hearty and comforting soup made with roasted butternut squash, garlic, and spices, perfect for cool weather and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed The star of this recipe, naturally sweet and rich in fiber.
  • 2 tablespoons olive oil Helps with roasting the squash, bringing out its natural sweetness.
  • 1 onion, chopped Provides depth of flavor and antioxidants.
  • 2 cloves garlic, minced Boosts flavor profile and offers health benefits.
  • 4 cups vegetable broth Keeps this soup vegetarian.
  • 1 teaspoon ground cumin Adds a warm, earthy flavor.
  • to taste salt and pepper Enhances all flavors.
  • 1 cup coconut milk (optional) Makes the soup creamy and suitable for various dietary needs.
  • fresh herbs for garnish Adds color and flavor.

Method
 

Preparation and Roasting
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet.
  3. Roast for 25-30 minutes until the squash is tender and golden brown.
Sautéing and Blending
  1. In a large pot, heat some olive oil over medium heat and sauté the onion until translucent (about 5-7 minutes).
  2. Add the minced garlic and ground cumin, cooking for another minute.
  3. Add the roasted squash and vegetable broth to the pot, bring to a boil, then reduce to a simmer for about 10 minutes.
  4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk for a creamier texture.
Serving
  1. Serve hot garnished with fresh herbs.

Notes

This soup is great for meal prep. Store it in the refrigerator for up to 4 days or freeze for up to 3 months. Consider adding chopped carrots or celery for additional nutrition. Pair it with whole-grain bread or a side salad.